1. Separate the egg white and egg yolk, add corn oil and milk to the egg yolk, and stir well.
2. Sift in low-gluten flour, cut and mix evenly.
3. Put the egg whites in a water-free and oil-free egg-beating bowl, and add one-third of the sugar after the fish-eye bubbles are formed.
4. Whip the egg whites until the lines appear and add one-third of the sugar. After the lines are obvious, add the remaining sugar and blow until the moist foaming.
5. Put one third of the meringue into the egg yolk paste, cut and mix evenly.
6. Put the remaining meringue into the egg yolk paste, cut and mix evenly.
7. Pour the batter into an 11-inch square baking pan covered with greased paper, and smooth the surface. 150 degree oven, about 25 minutes.
8. Add sugar to the whipped cream and beat it well.
9. Dry the baked cake until it is warm and spread light cream on it, leaving a small amount of light cream to decorate the surface of the cake roll.
10. Spread a bunch of washed strawberries.
11. Roll the cake with the help of a rolling pin and put it in the refrigerator.
12. Decorate the remaining whipped cream on the surface of the cake, and then put strawberries on it. This is whatever you want.
Tips:The temperature and baking time of the oven should be adjusted according to your own oven
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